Mix sour cream with about the same amount of whipping cream, sweeten to taste with sugar. Make a little swirl on each bowl of sour or add a dollop to the dessert glasses.

Serve with a glass of Vidal Blanc Ice Wine or Late Harvest Vignoles.

Adapted by Caroline Boutard Hunt from recipe by Executive Chef and Co-Owner Marcus Samuelsson, Aquavit, New York City. In Sweden, chilled blueberry soup is a popular summer treat that’s equally welcome as an appetizer or dessert.